Skip to main content

Bacon wrapped pork with a side of Goth cabbage.

Making:

Today I'm experimenting with Montana Mex Sweet Salt and accidentally turning red cabbage into a super Gothic side dish.

Here's what I have:

2 strips Bacon
6 oz Pork loin 
1/4 tsp Montana Mex sweet salt 
1/4 tsp Garlic powder 
1/4 tsp Onion powder
4 toothpicks 


First I mixed all of the spices together and rolled the pork loin in it and then wrapped the pork in the bacon and used any remaining spices over the bacon. Secure any loose ends of the bacon to the pork with toothpicks.

Here is the prepared pork loin. It will go in an oven preheated to 450 for 20 minutes total. And then 5 minutes to rest.

Sides! here's what I have:


1/4 cup White onion
1/2 cup Red cabbage 
1/2 cup Broccoli 
1/4 cup Diced carrots 
1/4 cup broth
1 tbsp butter cut in half

To make the sides I got the cast iron hot and put half the butter in followed by the carrots. These were cooked until mostly done and then I added the red cabbage to the pan with a bit of broth. These were cooked until the cabbage was soft.  Usually cabbage takes on a blue hue when cooked which I knew but these turned into a super deep blue, almost black color. Super Goth! I took them out of the pan and set aside.

Next I worked on caramelizing the Onions by adding them to the cast iron with a little bit of the remaining butter until brown. Then I added the rest of the broth, a bit of the sweet salt and cooked them down until completely soft and caramelized.

Last to be cooked was the broccoli which was just put in a small pan and steamed until done. The remaining butter was added when I put them on the plate. 

.... The plate!


This is definitely not my prettiest plate, the Cabbage looks weird but it tastes awesome. That might be my bias though since I love red cabbage anyway. I won't be cooking it in the same pot as other veggies next time because the carrots lost their pop.  This does give me an excellent idea for a Halloween dish though so... win! 

- Kris 
Labels:

Comments

Post a Comment

Popular posts from this blog

Orange ginger sesame burger with roasted veggies.

Making: Orange ginger sesame burger with roasted veggies. 1 serving prepared  Here's what I have: Burger and topping mix: 1 tsp Orange Ginger Spice blend  2 tsp Scallion whites  1/2 tsp Concentrated beef stock  1 tsp Ginger paste  2 tbsp Tamari Gluten-free pretzel crumbs 1 tsp honey  The rest:   5 oz Ground pork  2 tbsp Sesame seed  1/4 cup White onion  1/4 cup Russet potato  1/4 cup Carrot  Scallion greens  Preparation: Preheat oven to 425 degrees F. The ingredients for the topping and burger mix were placed in a food processor and blend it until well-mixed. Half will go into the patty and half to the topping. The patty: 1 tbsp of sesame seeds, gf crumbs and half of the mix was added to the ground pork. A patty was formed and set aside.  The potatoes and carrots were drizzled in avocado oil and baked 425 degrees for 25 minutes.  When the vegetables hit the 15-minute Mark of cooking I got a n...
Post a Comment
Read more

Dinner winner, Cilantro chicken rice bowl with black beans and tomato

I was inspired by a budget bytes post (link below) and decided to make this dish with some of the things I have around the kitchen. One serving was prepared. Here's what I have: 1/4 tsp Onion  1/4 tsp Paprika  1/4 tsp Garlic  1/4 tsp Celery salt  1/4 tsp Pepper  1/4 tsp Cumin  1/4 tsp Butter  4.5 oz Chicken sliced thin 1/4 cup Jasmine rice - 1/2 cup water 1 tbsp White onion   1 tbsp Green onions  1/4 cup Cherry tomatoes 1/4 cup Cilantro  1/4 cup Black beans  4 tbsp Lime juice  (not pictured) 1.5 oz sourcream 1 oz chicken stock  The rice was prepared first since it takes the longest. To finish I added 1 tbsp lime juice and some cilantro and set it to the side.  To top the dish 1.5 oz of sourcream, 1tbsp lime juice and some cilantro were combined. Next I began warming the beans on low in a small pot and got the cast iron pan going for the chicken. The white onion and butter were added to the pan first, ...
Post a Comment
Read more

Cheese tortilla party

Making:  Cheese tortilla! 6 servings prepared. Here's what I have: 284 Grams of king Arthur masa harina 60 Grams cheese powder  30 Grams butter powder  419 grams hot water  Preparation: The dry ingredients were combined in the mixing bowl. With the stand mixer set to stir I slowly added the hot water until the dough ball formed. Once everything was well Incorporated the adult wall was divided into six portions. A damp paper towel was placed over the dough so it didn't try out as the tortillas were cooked.  Using a parchment lined tortilla press each dough ball was pressed just before cooking on the Comal. Each side was allowed to cook for 30-45 seconds before flipping. This allowed each side to dry out just enough. The second cook was done until the tortilla puffed up and Browning was beginning to form.  The plate! - Kris 
Post a Comment
Read more